Easy Mexican Taco Lasagna
This Easy Mexican Taco Lasagna combines the comforting layers of traditional lasagna with the bold and zesty flavors of Mexican cuisine.
Ingredients
For the Lasagna Layers
- 12 pieces corn tortillas
- 1 pound ground beef (or ground chicken)
- 1 can black beans, drained and rinsed (15 ounces)
- 1 can diced tomatoes with green chilies (15 ounces)
- 1 envelope taco seasoning Homemade options available.
- 1 cup corn kernels (fresh or frozen)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup chopped bell peppers (any color)
- 1 medium onion, diced
- 2 cloves garlic, minced
- to taste Fresh cilantro (for garnish)
- optional sliced jalapeños, avocado, or lime wedges for serving
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté the diced onion and minced garlic until they become translucent.
- Add the ground beef to the skillet and cook until browned. Drain any excess fat.
- Stir in the taco seasoning, diced tomatoes, black beans, and corn. Mix well and let it simmer for about 5 minutes.
Assembling the Lasagna
- In a 9x13 inch baking dish, spread a thin layer of the meat mixture on the bottom.
- Layer four corn tortillas over the meat, overlapping them slightly.
- Spread half of the sour cream over the tortillas and sprinkle with a combination of cheddar and Monterey Jack cheese.
- Repeat the layers: meat mixture, tortillas, sour cream, and cheese until all ingredients are used, ending with cheese on top.
Baking
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Let the lasagna rest for about 10 minutes before slicing. Garnish with chopped cilantro before serving.
Notes
To enhance the dish, serve with sides like a crisp green salad or tortilla chips. Consider adding jalapeños for extra flavor.